Mouth-Watering Pan-Fried Ranch Chicken

Today I’m sharing with you a family favorite mouth-watering recipe for pan-fried ranch chicken.

One of the first things I ever made for Mark when we were newlyweds was a recipe for ranch chicken.  I don’t recall how I came up with this recipe.  But I’ve made it so many times and tweaked it.  Finally, this chicken is perfect!!

This flavorful ranch chicken is a favorite main dish for our family during a busy weeknight. Serve with a salad, potatoes, and some of my 4-H dinner rolls.  You have a winner of a meal here!

Recipe Details for Pan-Fried Ranch Chicken

Cut of Chicken – Some options of cuts for your chicken are tenders or boneless skinless chicken breasts.  Almost all of my chicken recipes call for chicken breasts.  This is our family’s preference.  If you use breasts, it is best to flatten them with a mallet to even thickness.  With tenders, you do not need to flatten them.

Fried vs. Baked –  The recipe is called “Pan-Fried…” but some of you might want to try to bake the chicken.  I’m all for baking but I’ve simply not been able to successfully capture the crispy fried chicken texture.

Oil – I used to fry this chicken in extra virgin olive oil but I have switched to frying it in refined coconut oil. Refined means that the coconut flavor has been taken out but it still retains the good properties of coconut oil.  Either oil will work though.

Flatten the Chicken – I almost always flatten the chicken breasts with a mallet. By flattening the breast, you have a more consistent thickness of chicken that allows for even cooking and a tender breast.  Flattening also reduces the chance of the chicken becoming overcooked and dry.

With all those details out of the way, let’s get to the recipe!

Pan-Fried Ranch Chicken

This pan-fried ranch chicken was one of the first things I ever made for Mark when we were newlyweds. Instead of chicken breasts, you can use chicken tenders.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 persons
Calories 514 kcal


  • 4 boneless skinless chicken breasts
  • ¼ c. ranch dressing plus more for serving
  • ½ c. crushed saltine crackers or bread crumbs
  • ½ tsp. pepper
  • ¼ c. all-purpose flour
  • 2 tbsp. refined coconut oil or more if needed to coat the skillet
  • ½ tbsp. ranch seasoning


  • Place a chicken breast in a gallon-sized ziplock bag one at a time and pound it flat with a mallet to an even ¼-inch to ½-inch thickness.
  • Remove the flattened breast to a plate and repeat for the remaining three chicken breasts.
  • In another gallon-size ziplock bag, mix the crushed crackers, flour, and ranch seasoning.
  • In a bowl, pour the prepared ranch dressing.
  • Dip your flattened chicken breasts in the ranch dressing.
  • Place each coated chicken inside the cracker/flour mixture ziplock bag, one at a time, shaking to coat.
  • Place oil in a large skillet and heat it over medium-high heat.

To Fry:

  • Place the coated chicken breasts in the skillet and fry in oil for 8 to 10 minutes, turning once.  
  • Add more oil if needed to ensure the oil covers the entire bottom of the skillet.
  • Fry until the outside crust is golden brown and the chicken juice is no longer pink it is at least 165°F.
  • To serve, drizzle with additional ranch dressing and salt & pepper to taste.


Serving: 1gCalories: 514kcalCarbohydrates: 12gProtein: 63gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 202mgSodium: 415mgPotassium: 940mgFiber: 1gSugar: 1g
Keyword Chicken, fried, ranch
Tried this recipe?Let us know how it was!

This recipe has been linked up to the Old Fashioned Recipe Exchange on Little House on The Prairie Living.

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